SUSUR LEE  (Photo: Matt Adam

SUSUR LEE (Photo: Matt Adam


Praised as one of the “Ten Chefs of the Millennium” by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming four restaurants in Toronto—Lee, Kid Lee & Lee Kitchen—and overseeing his prestigious Tung Lok Heen in Singapore, Chef Lee makes numerous television appearances (Iron Chef America, Chopped Canada, Top Chef Masters, MasterChef Asia & Iron Chef Canada) and travels the globe as guest chef and consultant. He was recently named an ambassador to Canada’s 150th birthday celebrations, and was awarded the Lifetime Achievement Award by Canada’s 100 Best. In 2019 Chef Lee was named the first foreign chef to be granted The Red Chef’s Hat Award in Qing Dao. Balancing the epicurean traditions of China with the classical techniques of French cuisines, Chef Lee improvises a daring and original culinary aesthetic.


Over the past 20 years, Doron Wong has developed an impressive career in the restaurant business having worked in Boston, Singapore, Hong Kong and New York alongside notable chefs and hoteliers like Ken Oringer, David Burke, Susur Lee, Ian Schrager, and the Tung Lok Group under award-winning restaurateur Andrew Tjioe.  In 2014, Doron became partner at Rivers and Hills Hospitality Group, building a noteworthy portfolio of restaurants starting with Lower East Side gem Yunnan Kitchen to include Northern Tiger, Lotus + Cleaver Miami, dozens of consulting contracts, plus several new concepts slated to open in 2019.

Doron is also the U.S. Representative for Lee Kum Kee and has won multiple international accolades for his cooking. He has been by honored by the Museum of Chinese in America, The Museum of Food and Drink, Michelin Bib Gourmand, New York Magazine, and most notably, recognized by The New York Times for pioneering Chinese food in America as “vanguards of Chinese cuisine”.

What tasting are you presenting? How is this dish a celebration of rice?

Baked Guo Tie Dumpling with Rémy Martin XO Cognac, spiced rice crispy, soya sun-dried tomato mignonette and rice broth. We celebrate rice by using 2 ways. Crispy which we cook, dehydrate and fry which adds texture to the plate. Rice broth where we make a sauce out of cooking rice for a extended time which adds a creamy mouthfeel to the dish.

What does the future of Asian food look like?

Asian food has always been looked at as a commodity. This has changed over the years from Lucky Rice and other outlets to promote the education of Asian food. This has helped elevate Asian food for the future and to position it into higher end cuisine putting it on the same playing field with other cuisines.

What does celebrating 10 lucky years of LUCKYRICE mean to you?

Over the 10 years LUCKYRiCE has helped educate consumers on the diversity of Asian food. It has set a platform for chefs and restaurants to showcase a variety of Asian ingredients and cooking techniques.

Join dream team Chef Susur Lee and Chef Doron Wong for a special tasting in the Rémy XO Lounge at our 10th year celebrations at LUCKYRICE Feast presented by Rémy Martin on Thursday, September 26th, 2019 in New York City

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